On Fri, 17 Oct 2003 20:46:36 -0400, S Viemeister
wrote:

Joe Doe wrote:

Nobody has actually cited a professional cook book. A vague reference
was made to Escoffier (no chapter and verse was cited). There were no
real citations of any kind. I asked a friend to look at Wayne Glissen's
"Professional Cooking" before I made my original post and she said no
distinction is made in this book. I have not looked at it myself so
cannot vouch for her accuracy.

The 5th edition of The New Professional Chef has these definitions:

stock - A flavorful liquid prepared by simmering meat, poultry, seafood,
and/or vegetables in water with aromatics until their flavor is extracted.
It is used as a base for soups, sauces, and other preparations.

broth - A flavorful, aromatic liquid made by simmering water or stock with
meat, vegetables, and/or spices and herbs.

The difference between a stock and a broth is this:
A stock requires the use of bones, broths do not. The collagen from
the bones dissolves to form gelatin.